1 1/2 cupsraw cashews,soaked overnight (or at least 30 minutes)
1/2tsp sea salt
Soak cashews in water overnight (or for at least 30 minutes)
Peel and spiralize parsnips and set aside.
In a blender, add drained cashews, water, salt, miso paste, garlic, hemp seeds and lemon juice. Blend well until smooth and creamy.
Heat olive oil in saute pan. Add parsnips to pan and saute, covered, for about 5 minutes or until soft.
Place parsnips into serving bowl. Pour cashew sauce over noodles and mix well to combine.
Place pistachios in a small bowl, season with your favorite spices or seasoning salt. Add a drizzle of olive oil to make sure spices stick to nuts Top pasta with parsley and pistachios and eat immediately.